Chicken Roulades Cordon Bleu

  • Yield: servings


4-- 6 ounce Chicken Breast
12-- deli sliced Virginia Smoked Ham
12slices Montery Jack Cheese
12ounces Portabella Mushroom sauce
6ounces Italian bread crumbs
3-- eggs
1cup all purpose flour
-- Salt and pepper
bunch parsley ( garnish )
-- Sauce
4tablespoons Wondra flour
8tablespoons butter
2cups 1/2 & 1/2 .
6large portabella mushrooms sliced thick
3cloves garlic crushed
2ounces chicken stock


Preheat oven to 350 degrees
Wrap each breast in wax paper ( twice the size of the beast ) and pound out to thin.
In 3 pie tins:
1 egg whisked, 1 flour, 1 Italian bread crumbs
Melt 4 tablespoons of butter in a large saute pan.
Add mushrooms and garlic Saute til cooked. Remove from pan.
Add remaining butter, allow to melt, add 1/2 & 1/2, allow to warm, add Wondra
Whisk until thick, add chicken stock to adjust thickness of sauce
Add mushrooms.

Salt and pepper each breast.
On each breast alternate slices of ham and cheese, overlapping and traveling down the length of each breast.
Roll each breast up, secure with toothpicks.
Roll breast in flour, then egg, then bread crumbs
Bake about 20 m9nutes or until 165 internal temp..
Remove, allow to rest for 5 minutes, slice into rollards.

To Plate:
Sauce, arrange mushrooms in a fan around plate, rollards in a cloverleaf, parsley in middle.